Family Secret...Recipes

A while back I wrote a post about my grandma's tortillas.  It was really about her wisdom and influence on my life, but someone asked me about the tortilla recipe.  That would have made sense to include, yes?  I promised to share it and I have been thinking about some other recipes that I would want you to have because I want your life to be more meaningful, happy, and rich with things that matter.  Speaking of rich, mom thinks some desserts are too rich but I cannot comprehend that statement.  I will eat my roasted chicken and broccoli like a good girl...and then I'm going to ask you to pass me the richest dessert on the table.  I am so excited to share some of my favorites with you.  I will have to dedicate more than one post to this because I cannot narrow it down to only a few.  I'll just shoot you straight, there are more desserts than main dishes running through my mind.  Jeff and I both come from a long line of dessert lovers.  We are an American family (Tell me someone read that in Tom Hanks' voice and thought of  You've Got Mail.  If you did, we are meant to be friends forever and ever.)  Generational sin or family traditions...you can call it how you see it.  Either way, I won't waste your time on tasteless recipes when I share one with you.  Pinkie promise.

I was going to kick this off with tortillas but my mom and I decided that you will need a video tutorial to really feel prepared to tackle it.  The ingredient list is short but there is an art form to rolling them out and frying them off.  So, stay tuned for a guest appearance by my mom or grandma.  I'm so excited!

Instead, this recipe post will be brought to you by the letter C.  As Ella and I work our way through the alphabet this year I try to find a recipe to make that begins with each letter. Last week we were on "C" so we had an excuse, as if we needed one, to make Chocolate Chip Cookies (triple C baby) and my family's legendary Caramel Sauce.  Both of these will instantly improve your mood and quality of life.

Caramel Sauce
1 1/4 c. brown sugar
16 large marshmallows
1 c. heavy whipping cream
1/4 c. butter
1 tsp. vanilla
A pinch of salt

Directions: Mix brown sugar, marshmallows, whipping cream, and salt in a medium sized sauce pan.  Bring to a boil stirring frequently.  Boil for 6 minutes and remove from heat.  Add the butter and vanilla.  Store in the refrigerator after it has cooled.

Note: It will become very thick once it has cooled in the fridge.  Warm for a few seconds in the microwave before serving on ice cream, cheesecake, brownies, coffee, a spoon...you get the idea.  It takes whatever you're putting it on from good to great.

This is what I fix myself when I'm having a hard day.  I have a lot of hard days.  I can't figure out why I'm not losing weight right now. 

Ella's Favorite Chocolate Chip Cookies  (Recipe credit: America's Test Kitchen)
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks

Directions:

1. Preheat oven to 375 degrees. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.
 Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving (if you have any self control).

I had a video of Ella making these cookies that Blogger is not letting me upload. Sad face.  It was so cute.  I will upload it to Facebook after I post this.  The magic of these cookies is browning the butter.  DO NOT SKIP.  The depth of flavor this adds is what sets them apart. I also love that you end up with a large coffee shop style cookie that is evenly baked.  I'm am admittedly a cookie snob.  I really do not like any cookie 24 hours after being baked.  I have started wrapping them individually after they cool and putting them in the freezer.  I can pull them out and throw them in lunches for school or work.  They still taste amazing once they thaw out.  If you try either one of these recipes, let me know how it turns out!